For the cake:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the chocolate frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
Instructions:
Prepare the cake batter:
Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla extract to dry ingredients. Mix on medium speed until well combined.
Stir in boiling water by hand until dough is smooth. Dough will be thin, but that’s okay.
Bake the cakes:
Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the chocolate icing:
In a large mixing bowl, beat softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until well combined.
Add heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 2-3 minutes, until frosting is light and fluffy.
Assemble the cake:
Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
For a smooth finish, use a spatula to spread the frosting evenly and create a polished look.
